Adriano Costa de Camargo

Laboratory of Antioxidants / Nutrition and Food Technology Institute / University of Chile

Papers (3)

Oxidation of certain flavonoids substantially amplifies their intracellular antioxidant capacities.
María Arias ¹
Jocelyn Fuentes ¹
Adriano Costa de Camargo ²
Edgar Pastene ³
Mario Aranda ⁴
Hernán Speisky ¹
¹ Laboratory of Antioxidants / Nutrition and Food Technology Institute / University of Chile
² Universidad de Chile
³ Laboratorio de Farmacognosia / Facultad de Farmacia / Universidad de Concepción
⁴ Department of Chemistry and Pharmacy / Pontifical Catholic University of Chile
Vol 14, 2021 -
144321

Food and health (AS)

Pôster
Optimization of extraction and assessment of biological activities of polyphenols from açaí (Euterpe oleracea) agroindustrial by-product
Adriano Costa de Camargo ¹
Anna Paula de Souza Silva ²
Marcelo Franchin ³
Janaina de Cássia Orlandi Sardi ⁴
Pedro Luiz Rosalen ⁵
Severino Matias Alencar ²
¹ Laboratory of Antioxidants, Nutrition and Food Technology Institute, University of Chile, Santiago – Chile
² Departamento de Agroindústria, Alimentos e Nutrição / Escola Superior de Agricultura "Luiz de Queiroz" / Universidade de São Paulo
³ Federal University of Alfenas, Alfenas - Minas Gerais
⁴ Department of Biosciences, Piracicaba Dental School, University of Campinas, UNICAMP - São Paulo
⁵ Departamento de Alimentos e Medicamentos / Faculdade de Ciências Farmacêuticas / Universidade Federal de Alfenas
Vol 14, 2021 -
144509

Food and health (AS)

Pôster
Chickpeas from a Chilean zone of agricultural emergency: Effects of water stress on grain yield and flavonoids
Adriano Costa de Camargo ¹
Hernán Speisky ¹
Raquel Bridi ²
Paula Nuñez Pizarro ³
Arturo Larena ³
Andrés Schwember ⁴
¹ Laboratory of Antioxidants / Nutrition and Food Technology Institute / University of Chile
² Departamento de Química Farmacológica y Toxicológica / Facultad de Ciencias Químicas y Farmacéuticas / Universidad de Chile
³ Departamento de Farmacia / Facultad de Química y de Farmacia / Pontificia Universidad Católica de Chile
⁴ Facultad de Agronomía e Ingeniería Forestal / Pontificia Universidad Católica de Chile
Vol 14, 2021 -
144453

Chemical and Physico-chemical Food Characterization (FQ)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Adriano Costa de Camargo

Oxidation of certain flavonoids substantially amplifies their intracellular antioxidant capacities.

Optimization of extraction and assessment of biological activities of polyphenols from açaí (Euterpe oleracea) agroindustrial by-product

Chickpeas from a Chilean zone of agricultural emergency: Effects of water stress on grain yield and flavonoids

Co-authors (14)

Hernán Speisky

Severino Matias Alencar

Anna Paula de Souza Silva

María Arias

Jocelyn Fuentes

Edgar Pastene

Mario Aranda

Marcelo Franchin

Janaina de Cássia Orlandi Sardi

Pedro Luiz Rosalen

Raquel Bridi

Paula Nuñez Pizarro

Arturo Larena

Andrés Schwember

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